Ctuit Software's Restaurant Management Blog

5 Ways to Streamline Your Inventory and Save Time

Cost of Goods Sold, Inventory

Jan 10

There’s a balance between speed and accuracy when taking inventory. With the limited amount of time between close of business and opening the next day, coming up with the most efficient way to take inventory will maximize your results. Here are...

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Three Ways to Reduce Restaurant Food Costs

Cost of Goods Sold, Restaurant Management

Sep 14

The cost of the food and beverage your restaurant sells is referred to as your Cost of Goods Sold (COGS) or food expense. It is one of the few variable costs in the restaurant business. With the profit margin in this industry being so low, it is...

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Are spreadsheets enough for COGS tracking?

Cost of Goods Sold, Restaurant Technology, Restaurant Management

Sep 08

Restaurants use spreadsheets for at least some function of cost of goods control. Spreadsheets can be utilized in areas ranging from purchasing to inventory to recipe costing. At some point, it may be time for a more advanced solution.

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5 Easy Steps to Controlling Your Restaurant's Cost of Goods Sold

Cost of Goods Sold, Restaurant Management

Jul 19

Calculating your restaurant’s cost of goods sold can be as easy as these five simple steps:

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5 Ways to Reduce Information Overload When Setting up A Cost of Goods Sold System

Cost of Goods Sold, Restaurant Management

Jul 11

In this age of information, there is an unlimited amount of available data. Setting up a Cost of Goods Sold (COGS) system, can be both a blessing and a curse. With COGS being one of the largest expenses in the restaurant, tracking costs is of the...

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Waste Not. Want Not.

Cost of Goods Sold, Restaurant Management, Food Waste

May 17

I spend the majority of my days talking with restaurant owners and their teams about the challenges they face in their operations. As most weeks go; I had a lot of conversations about managing food cost and narrowing the gap between Actual and...

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5 Key Steps to Controlling Your Restaurant's Cost of Goods Sold Infographic

Cost of Goods Sold, Restaurant Management

Apr 22

Calculating your restaurant’s cost of goods sold can be as easy as these five simple steps with this straightforward infographic.

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How the Pareto Principle Simplifies Menu Pricing

Cost of Goods Sold, Restaurant Management, Menu Pricing

Mar 05

Menu Pricing and How the Pareto Principle Simplifies It

Restaurants are businesses.  Like any other business, they depend on a delicate three-way balance between cost, quality, and price.  Unfortunately, pricing out menu items is a tedious task, one...

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